Sunday, October 21, 2012
Coconut Chocolate Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
1 can (14 ounces) Thai Kitchen® Coconut Milk
1 package (18 1/4 ounces) chocolate fudge or devil’s food cake mix
1 Tbsp. vanilla extract
1/2 c. sugar
1/4 c. milk
3 Tbsp. butter
1/2 c. semi-sweet chocolate chips
1 tsp. vanilla extract
1/2 c. coconut (NOTE: I toasted mine, cuz that’s how I roll)
Stir coconut milk until well blended and smooth. Mix cake mix, coconut milk, eggs and 1 tablespoon vanilla in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Pour into greased and floured 12-cup bundt pan.
Bake in preheated 350°F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
Meanwhile, prepare glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon vanilla until chips are melted. Spoon glaze over cooled cake. Sprinkle with (toasted) coconut.
Makes 16 servings